This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas.

Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It’s a different approach, but one that’s just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top. If you don’t have time to cook lobster, buy precooked lobster or ask at the fish counter to have it cooked while you wait.

White gazpacho is made with bread, almonds, grapes and garlic and is one of the traditional Spanish gazpacho variations. In this white gazpacho soup recipe we add cucumbers and honeydew, whir it in a blender and it becomes silky, a little toasty (from the almonds) and refreshing.

During the warm summer months, cool down with a refreshing and satisfying bowl of gazpacho. In this collection of easy gazpacho recipes, we’ve included tomato gazpacho recipes as well as gazpacho recipes made with cucumbers, peppers, and even watermelon gazpacho. Try making something new when the weather warms with these homemade gazpacho recipes.